Chef de Partie - Pastry

Filinvest Land, Inc.; San Mateo; On-site; PHP 279,000 - 446,000; Full time

Job summary

Filinvest Land, Inc. invites applications for the Chef de Partie – Pastry position at Timberland Highlands Resort.

You will coordinate and participate in pastry production to ensure high-quality desserts and baked goods. Under the Sous Chef and Executive Chef, you will lead Commis Chefs, maintain food safety and HACCP standards, and help develop new pastry offerings while managing waste and inventory in a fast-paced hotel kitchen.

Qualifications

• Graduate of Culinary Arts, Hospitality Management, or related field.
• 2–3 years of experience as Chef de Partie or equivalent in pastry.
• Strong knowledge of pastry, baking, dessert preparation and presentation techniques.
• Familiar with food safety, sanitation, and HACCP standards.

Responsibilities

• Prepare and present high-quality pastries, desserts, breads and baked goods per standard recipes.
• Supervise Commis Chefs and other pastry staff within the pastry section.
• Ensure consistency in product quality, food safety, hygiene and kitchen sanitation standards.
• Monitor inventory, control food costs and minimize waste within the pastry section.
• Assist in menu development, recipe standardization and creation of new pastry offerings.
• Maintain a clean, organized and efficient pastry kitchen while supporting daily operations.

Skills

Team leadership

Pastry expertise

Food safety HACCP

Education

Culinary Arts / Hospitality Management degree

Job description

Filinvest Company: Timberland Highlands Resort

In accordance with the policies, procedures, and standards of FilinvestHospitalityand Timberland Highlands Resort, and under the direct supervision of the Sous Chef, the Chef de Partie – Pastry is responsible for coordinating, supervising, and participating in the preparation of pastries, desserts, breads, and other baked products, ensuring that all items consistently meet the quality standards set by the Executive Chef.

Key Responsibilities:

• Prepare and present high-quality pastries, desserts, breads, and baked goods in accordance with standard recipes.
• Supervise and guide Commis Chefs and other kitchen staff within the pastry section.
• Ensure consistency in product quality, food safety, hygiene, and kitchen sanitation standards.
• Monitor inventory, control food costs, and minimize waste within the assigned section.
• Assist in menu development, recipe standardization, and the creation of new pastry offerings.
• Maintain a clean, organized, and efficient pastry kitchen while supporting smooth daily operations.

Qualifications:

• Graduate of Culinary Arts, Hospitality Management, or a related field.
• At least 2–3 years of experience as a Chef de Partie, Demi Chef de Partie, or equivalent role in pastry, preferably in a hotel or resort.
• Strong knowledge of pastry, baking, dessert preparation, and presentation techniques.
• Familiar with food safety, sanitation, and HACCP standards.
• Ability to lead a team and work effectively in a fast-paced kitchen environment.
• Creative, detail-oriented, and committed to delivering high-quality products consistently.
• Willing to work on shifting schedules, weekends, and holidays as required.